Creamy, smooth and rich dessert prepared with the home prepared Thandai Mix Powder ,Hung Curds, Powdered Sugar, Buchanania lanzan seeds , Saffron , is flavoured with Green Cardamom Powder , is garnished with slivered nuts and served chilled.
Preparation Time: 10 minutes
Chilling Time in Refrigerator- 1 ½ hours
Serves: 04 .
Ingredients and Quantity:
Hung Curds- 1 ½ cup
Powdered Sugar, sifted- 1/4th cup
Milk – 01 tbsp.
Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp.
Saffron steeped in a little warm milk- a few strands
For the Thandai Mix Powder (Home made) . Blend into a powder:
Almonds- 04 nos.
Cashew nuts-04 nos.
Saffron- a few strands
Fennel seeds- 1/4th tbsp.
Poppy seeds- 1/4th tbsp.
Peppercorns, black-04 nos.
Cinnamon powder- a pinch
Green Cardamom Powder- ½ tsp.
Mixed Melon Seeds- 1/4th tbsp.
Edible and Dried Rose petals- 02 tsp.
Saffron strands- 1/4th gm.
Almonds, blanched, peeled and slivered / Almond flakes-10 gm.
Pistachio nuts, blanched, peeled and slivered – 10 gm.
Rose petals (dried & edible): 01 tsp. (Optional)
In a food processor, add Hung curds and sugar.
Blend it for 30 seconds.
Now add the thandai spice mix powder.
Blend it till smooth.
Add milk to adjust consistency.
Remove in a glass bowl add charoli seeds, saffron steeped in warm milk and mix well.
Chill the shrikhand in the refrigerator for 1 ½ hours.
Serve chilled garnished with slivered almonds, pistachio nuts , dried edible rose petals & saffron strands.
- Instead of a food processor, you may simply whisk the ingredients till well blended.
- You may add cold milk if required i.e. if the hung curds are too thick.
- You may add grated nutmeg, cloves & pistachio nuts in the Thandai Mix Powder , if desired.
- You may apply silver leaf (Chandi Ka Varq) , if desired.